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“Cook With Brooks” Fennel and Arugula Salad With Chicken

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Fennel and Arugula Salad With Chicken

25 mins Serves 2
  • 2 airline chicken breasts*
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon granulated garlic
  • 1 tablespoon olive oil
  • 1 bunch arugula
  • Shaved fennel
  • Red Romaine
  • Red mizuna
  • Red amaranth
  • Red radish, sliced
  • Cucumber, sliced
  • Sunflower seeds, toasted
  • Fennel fronds
  • Zima tomatoes
  • 2 oranges, juiced
  • 1 cup olive oil
  • 1 teaspoon parsley
  • 1 teaspoon orange peel
  • 2 tablespoons grain mustard
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

*An airline chicken breasts is a boneless chicken breast with the drummette attached. The cut is also known as a frenched breast.

Preheat oil in a large skillet over medium heat. Season chicken with salt, pepper and granulated garlic. Place chicken skin side down and cook for 3 minutes before turning. Cook each side for 4 minutes two times.

Cook With Brooks Fennel and Arugula Salad Chicken” /><figcaption class=

While cooking, mix dressing ingredients together until smooth. Pour some dressing over chicken and cover the skillet to help reduce cooking time

Cook With Brooks Airline Chicken for Arugula and Fennel Salad” /><figcaption class=

Fill serving plates with greens, then add radish, cucumber and tomatoes and toss. Top with sunflower seeds and fennel fronds. Place chicken to the side and pour dressing to taste over the salad. Edible flowers, like nasturtiums, also make a great addition if available. Enjoy!

Cook With Brooks Edible Flowers” /><figcaption class=

On our latest episode “Edible and Incredible,” we visited Jay Fulbright at Arkansas Natural Produce, and Chef Brooks had the chance to pick out some high quality, fresh produce from one of the state’s largest greenhouse operations. Add to that the bonus of knowing that all of their produce is grown using organic farming practices, and you know that we have some delicious ingredients on hand to create a beautiful salad! You can, of course, find great local ingredients for your own - maybe even in your own back yard. This simple recipe packs a deeply flavorful punch that you can make in less than 30 minutes. It’s a perfect summer treat for you and your family!


"Cook With Brooks: Edible and Incredible"


"Cook With Brooks" airs on Saturdays at 5 p.m.